Colorful masoor dhal multi veg koottu

Name: Colorful masoor dhal multi veg koottu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon ghee; 1 tsp mustard seeds; 1 teaspoon fennel; 1 teaspoon black cumin; Pinch asafetida; 1/2 teaspoon turmeric powder; 1 tablespoon curry leaves; 1 tablespoon coriander, finely chopped; 1 tablespoon ginger, finely chopped; 4 green chillies, finely chopped; 1 cup onion, chopped; 1 teaspoon garlic, crushed; 1 cup chopped tomatoes; 1 c yellow squash chopped; 2 cups carrots. Chopped; 2 cup zucchini chopped; 8-10 cups water; 1 cup coconut milk; required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

It is a masoor dhal carrot tomato, zucchini, yellow squash combination. Loaded with rich nutrients-vitamins, minerals, anti oxidants. Colorful, healthy, aromatic, spicy and flavorful koottu
#SM

Lakshmi Sridharan Ph D @cook_19872338

USA

It is a masoor dhal carrot tomato, zucchini, yellow squash combination. Loaded with rich nutrients-vitamins, minerals, anti oxidants. Colorful, healthy, aromatic, spicy and flavorful koottu
#SM

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Ingredients

30 mins

6 servings

1 tablespoonghee
1 tspmustard seeds
1 teaspoonfennel
1 teaspoonblack cumin
Pinchasafetida
1/2 teaspoonturmeric powder
1 tablespooncurry leaves
1 tablespooncoriander, finely chopped
1 tablespoonginger, finely chopped
4green chillies, finely chopped
1 cuponion, chopped
1 teaspoongarlic, crushed
1 cupchopped tomatoes
1 cyellow squash chopped
2 cupscarrots. Chopped
2 cupzucchini chopped
8-10 cupswater
1 cupcoconut milk
required Salt
koottu

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Steps

30 mins

1

MAKE a checklist. Collect all ingredients; place near the cooking area.
2

MAKE a checklist. Collect all ingredients; place near the cooking area.
3

Heat oil in a kadai over medium heat; add mustard, let mustard seeds splutter. Stir in fennel, black cumin and fenugreek seeds, asafetida. Add turmeric powder, curry leaves, coriander leaves, ginger and green chilies and stir. Add onion and sauté until it changes color. Add garlic and tomato and stir for 4-5 minutes.
4

Let tomatoes get soft. Stir in carrots, zucchini, and yellow squash. Continue cooking over medium heat for 5 -6 minutes. Add 6c water. Increase the flame a little and add water and cover the pan and bring it to boil. Add masoor dal and stir. 4 When it boils, reduce the flame. Cook covered. Lentils will cook quickly. add the spices, mix thorughly
5

Add coconut milk and stir. Then turn off the stove. Add salt. Garnish with chopped cilantro. Kottu is ready. Serve after tasting. transfer to a serving bowl. You serve the koottu with rice, chapati, idli, adai or even dosa or simply relish a bowl of kottu; it is a whole meal

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Lakshmi Sridharan Ph D @cook_19872338

on April 19, 2023 19:06

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography